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MULLIGAN STEW

Mulligan Stew

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"Experience the comforting flavors of Mulligan Stew, featuring tender lamb, hearty vegetables, and aromatic herbs simmered to perfection in a flavorful broth. Perfect for a cozy and satisfying meal!"
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds boneless lamb shoulder cut into 1 ½ inch pieces
  • ½ teaspoon salt plus more to taste
  • Freshly ground black pepper to taste
  • 1 large onion sliced
  • 2 carrots peeled and cut into large chunks
  • 1 parsnip peeled and cut into large chunks (Optional)
  • 4 cups water or as needed
  • 3 large potatoes peeled and quartered
  • 1 tablespoon chopped fresh rosemary Optional
  • 1 cup coarsely chopped leeks
  • 1 tablespoon chopped fresh parsley for garnish

Equipment

  • - Large stockpot or Dutch oven
  • - Chopping board and knife for preparing vegetables
  • - Wooden spoon

Method
 

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
  2. Stir in sliced onion, carrots, and parsnips (if using) and cook gently for a few minutes.
  3. Stir in water. Cover and bring to a boil; reduce heat to low and simmer until the lamb is tender, about 45 minutes to 1 hour, depending on the cut of meat you used.
  4. Stir in quartered potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary (if using). Continue to simmer uncovered until the potatoes are tender but still whole.
  5. Serve piping hot in bowls garnished with fresh parsley.

Notes

- Brown the lamb pieces before simmering to enhance their flavor and texture.
- Adjust the cooking time depending on the cut of lamb used to ensure it becomes tender.
- Serve the stew piping hot, garnished with fresh parsley for a finishing touch.
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